Dry Dock Naked Porter - Beer Recipe - Brewer's Friend

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Dry Dock Naked Porter

187 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dry Dock Brewing
Calories: 187 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Sunday March 11th 2018
1.056
1.018
4.9%
27.1
37.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.58 lb American - Pale 2-Row5.58 lb Pale 2-Row 37 1.8 45.3%
3.25 lb United Kingdom - Maris Otter Pale3.25 lb Maris Otter Pale 38 3.75 26.4%
1.07 lb United Kingdom - Crystal 55L1.07 lb Crystal 55L 34 55 8.7%
0.70 lb Flaked Barley0.7 lb Flaked Barley 32 2.2 5.7%
0.66 lb Belgian - Special B0.66 lb Special B 34 115 5.4%
0.66 lb United Kingdom - Chocolate0.66 lb Chocolate 34 425 5.4%
0.41 lb German - Carafa III0.41 lb Carafa III 32 535 3.3%
12.33 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Fuggles0.75 oz Fuggles Hops Pellet 4.5 Boil 60 min 11.21 35.7%
0.75 oz Fuggles0.75 oz Fuggles Hops Pellet 4.5 Boil 30 min 8.62 35.7%
0.60 oz Centennial0.6 oz Centennial Hops Pellet 10 Boil 10 min 7.23 28.6%
2.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Tab Fining Boil 10 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 153 °F 60 min
Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.62 18.5  
Mash volume with grains 5.61 22.4  
Grain absorption losses -1.54 -6.2  
Remaining sparge water volume (equipment estimates 5.5 g | 22 qt) 4.67 18.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.33 g | 33.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.29 37.2
Equipment Profile Used: System Default
 
Notes

Ferment at 65 degrees, let rise to 68 once half of fermentation is finished.

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  • Last Updated: 2018-03-11 22:49 UTC